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| 4 | cloves garlic |
| 1/4 Tasse | olive oil extra virgin |
| 1 Tasse | Cooked cannellini beans |
| 2 x ca. 450 g | Baby octopus; cleaned, and |
| | Boiled 45 minutes with a cork |
| 1 Tasse | Broccoli florets |
| | salt |
| | black pepper freshly ground |
| 1 x ca. 450 g | Buccatini pasta |
| 1/4 Tasse | Finely-chopped Italian parsley |
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Bring 6 quarts water to boil and add 2 tablespoons salt.
In a 12-inch to 14-inch sauté garlic in olive oil until light brown. Add cannellini beans, octopus and raw broccoli and sauté until broccoli is softened (about 3 to 4 minutes). Season with salt and pepper and set aside.
Cook buccatini according to package instructions, until al dente. Drain in colander over sink and toss into pan with octopus. Add parsley and toss to mix well. Pour into warm serving dish and serve.
This recipe yields 4 main course pasta servings.
(Show # Mb-5640)
Per serving: 129 Calories (kcal); 14g Total Fat; (91% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates
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